Island Pork Tenderloin
Transport your taste buds to the tropics with this Island Pork Tenderloin recipe, a harmonious blend of bold spices and tangy-sweet glaze that’s sure to elevate your dinner table. Tender pork tenderloins are seasoned with a fragrant rub of cumin, chili powder, and cinnamon, seared to golden perfection, and then roasted with a luscious glaze of brown sugar, garlic, soy sauce, and citrus juices. The result? A beautifully caramelized exterior and juicy, flavorful interior that’s both sweet and savory with a subtle kick of cayenne pepper. Ready in under an hour, this versatile dish pairs beautifully with rice, roasted vegetables, or a refreshing salad, making it ideal for weeknight dinners or special occasions. Garnish with a sprinkle of fresh cilantro for the perfect finishing touch to this island-inspired delight.
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Recipe Information
Ingredients
- 2 pieces (1-1.5 lbs each) Pork tenderloin
- 2 tablespoons Olive oil
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Brown sugar
- 4 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh orange juice
- 0.25 teaspoon Cayenne pepper
- 0.25 cup (optional) Fresh cilantro, chopped
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Trim any silver skin or excess fat from the pork tenderloins and pat them dry with a paper towel.
In a small bowl, mix together the ground cumin, chili powder, ground cinnamon, salt, and black pepper.
Rub the pork tenderloins with olive oil and then coat them evenly with the spice mixture, pressing it into the surface of the meat.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
In a separate mixing bowl, combine the brown sugar, minced garlic, soy sauce, lime juice, orange juice, and cayenne pepper to make the glaze.
Once the pork is seared, pour the glaze over the pork in the skillet, ensuring it is evenly coated.
Transfer the skillet to the preheated oven and roast the pork for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the glaze in the skillet every 5 minutes for extra flavor.
Remove the pork from the oven and let it rest for 5-10 minutes before slicing into medallions.
Garnish with freshly chopped cilantro if desired and serve warm. This pairs wonderfully with rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7467 mg | 325% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 144.7 g | ||
| Protein | 285.5 g | 571% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 329 mg | 25% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5924 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
